Skip to main content

Monday Morning in the Kitchen: Grilled Eggplant Stack with Summer Squash

Artichokes get me excited.  I think, "YUM!" when I think of artichokes.  Eggplants are not artichokes.  When I find eggplants in my produce box, I think, "Hmm. . . what can I do with these?"  It's not that I don't like eggplant, but I don't think I've ever thought to myself, "I just have to have an eggplant!" 
 
When eggplant recently appeared in my produce box, I knew I'd have to find something to do with it.  Fortunately, I was able to find a recipe for Grilled Eggplant Stack with Summer Squash on the Abundant Harvest Organics website.   It was a quite tasty way to use three ingredients that aren't always favorites here:  eggplant, bell pepper, and zucchini.  (I actually like zucchini quite a bit, but I can grow tired of it by the end of the season.)  

This is what the original recipe--with cheddar substituted for mozzarella--looks like.
I think a couple of changes would make it even better.  Here is my improved recipe:

 Grilled Eggplant Stack with Summer Squash

1 eggplant, cut into 1/2 inch slices
1-2 zucchini, sliced length-wise
1-2 yellow summer squash, sliced length-wise
1-2 bell peppers, quartered
1-2 large tomatoes, sliced

salt & pepper
1/2 c. balsamic vinegar
1/2 c. red wine vinegar
1 T. brown sugar

olive oil
 
fresh mozzarella, sliced
fresh basil, chopped
fresh oregano, chopped

Heat grill.  Place eggplant slices in colander and sprinkle with salt.  Toss well and let stand for 10 minutes.  Rinse and dry. 

Combine vinegars and sugar, bring to a boil, and simmer until reduced a bit. 

Slice zucchini and yellow squash length-wise.  (Don't cut wedges; you want the vegetables to stack flat.)   Quarter the peppers, then flatten them.  Brush the eggplant, zucchini, yellow squash, and bell peppers with oil and season with salt and pepper.  Grill the vegetables for 8 minutes (or until tender), turning once.

To assemble, stack one eggplant slice, one bell pepper piece, one zucchini slice, one yellow squash slice, one tomato slice, and one slice of mozzarella.  Sprinkle on the chopped fresh basil and oregano, then drizzle with the vinegar reduction.  Repeat.  

Do you have any favorite recipes to use up "undesirable" vegetables?  
 
 photo visiting2_zps6d4521f3.jpg

 photo ThankfulThought4_zps7d9599c2.jpg
Thanks for healthy foods!

 photo signature3_zps16be6bca.jpg


Pin It

Comments

  1. Yum! Looks amazing. Seriously good. I feel a bit of regret over my dinner choice now.

    ReplyDelete
  2. This sounds delicious. I will send it off to one of my teacher friends who also got egg plant in her box and didn't know what to do with it!

    ReplyDelete
  3. I don't purchase eggplant, but I do like it sliced, dipped in a beaten egg and then in bread crumbs and lightly fried. It's tasty.

    ReplyDelete

Post a Comment

Conversations are so much nicer when more than one person does the talking. :-) Please leave a comment and let me know your thoughts; I'd love to hear from you!

Popular posts from this blog

Ten Things of Thankful: Last Two Weeks

  Grand Prismatic Spring in Yellowstone National Park, as viewed from an overlook I apologize for not commenting on your blog posts this past week; John and I took a vacation to Yellowstone National Park, leaving behind our computers and, to a large extent, cell phone service. We escaped the outside world and just spent time in nature. Though we have friends near Yellowstone (who we love to visit) we made this trip just about us, so please forgive us if we were nearby and didn't stop by. The crowds were minimal (though we did mask up whenever we passed someone on the trails) and we spent our days hiking, taking photos, and watching geysers erupt. Today, we are back home and back to work, and, in the case of my computer, back to old shenanigans like not letting me import my photos. (I was able to add the above photo by using blogger on my phone, but that isn't my preferred method.) I want to write about Yellowstone and have photos I want to share, but will leave that for another

Ten Things of Thankful: Even in Times of Uncertainty

  A railroad switch point on the tracks at the Golden Spike National Historic Park There is a lot I don't know. I don't know who will lead the United States for the next four years (at the time I'm composing this post, that hasn't been determined yet.) I don't know when covid cases will stop rising in my state and start decreasing. I don't know how challenging situations will turn out. There is much uncertainty in life. Living in limbo-land is hard. It's emotionally exhausting. It can be immobilizing. My body seems to think chocolate is the answer, but I know that isn't a long-term solution. What do I need in times like these? I need to REMEMBER . 1. R esilience. People are resilient. I am resilient. I'm thankful for resilience. 2. " E ach Life That Touches Ours for Good." So many people, both those I know in "real life," and those I have only met virtually, have taught me, encouraged me, and been examples to me. I'm thankful

Ten Things of Thankful: Short and Sweet

  A yellow-orange sunset behind mountains, as viewed from my front porch. Red geraniums in white planter boxes line the porch rail. I'm thankful for: 1. Beautiful sunsets. 2. Snowfall. 3. Friends. 4. Flowers. 5.Online shopping. 6. Easy returns. 7. Organized rooms. 8. Prayer. 9. Family. 10. John. What are your ten things this week? Joining me this week: IThrive3:20 The Prolific Pulse messymimi's meanderings A season and a time Artistic Mystic Soul the Wakefield Doctrine Backsies Is What There Is Not Her Headache You are invited to the Inlinkz link party! Click here to enter